I haven't made the Cooking Light vegetable chowder in ages. Thanks for reminding me. It uses cauliflower instead of potato and a little heat is added by cooking a jalapeno pepper in the broth but then removing it.http://www.myrecipes.com/recipe/jalap...

There is also a "Maritime" version that was made by a local chef, which was a combination of both creamy and tomato, and a little spicy (fresh hot peppers). Maybe a bit of cheese? I have been trying to recreate it for many years. Unfortunately, she promised to give the recipe to me but then mysteriously died a couple of days later! If I do figure it out, I will let you know. I'd love to continue the legacy.

Yeah I thought it might be a regional type soup but after extensive research, I think the chef invented it herself. As a matter of fact, they also had New England and Manhattan on the menu, and I always suspected it was a combination of the two, whatever she had leftover, with a few flourishes added.

I like to use sweet potatoes in any way I can think of and have created a chicken & sweet potato chowder that has poached chicken, sweet potatoes, bacon, onions, bell peppers, ginger & coconut milk among other ingredients.